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Monday, May 2, 2011

As I mentioned a previous post, I recently went on vacation to the Gulf of Mexico with Joey's parents. We had a great time, Caroline had the time of her life playing in the sand, and we of course enjoyed delicious seafood all week. No matter what we were having for dinner, we almost always bought some fresh shrimp to eat as well. And even though I knew this recipe was coming up, for some reason I didn't think to make these quesadillas while we had access to the freshest seafood imaginable. Instead, I made them a few days after we returned - kind of a "farewell to our vacation" meal of sorts.

I actually made and posted this recipe back in the very early days of my blog. So while I thought of just linking to the recipe, I decided the post could use some updating and the picture could definitely use an upgrade! However, one thing that didn't change was how much we enjoyed this meal.

I still made a few changes, just as I had before:

- added a little tequila to the onions and peppers - because even though I can't drink it, I still like to cook with it
- chopped the shrimp before adding to the tortillas
- did the "folded quesadilla" method verses using 2 tortillas
- used chile powder instead of cayenne for the shrimp rub
- decreased the Siracha - for my 2 year old's palate

I also served these with guacamole, which I highly recommend. So if you are still looking for a Cinco de Mayo idea and want something fresh and bright, definitely check out these quesadillas!

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